Extrusion is used nowadays as a suitable technology in the development of gluten free snacks that may improve protein and starch digestibility in legumes. Jackfruit is a shrub and their seeds are rich in protein and starch, also can be consumed in the preparation of foodstuffs. The aim of this work was to evaluate the effect in physical properties, sensory analysis by the substitution at different levels of jackfruit seed flour (JSF) in composite Pinto bean (PB) and Yellow corn (YC) extrudates. Moderate substitution (20: 80 JSF: PB/YC) increased the diameter and expansion ratio with lower density regards other samples. The proximate composition showed that moisture range (9-10%), furthermore all samples showed low-fat content. JSF substituted samples showed higher protein content and similar available starch content. The starch hydrolysis index (HI) demonstrated that 15 JSF: 85 PB/YC and Control formulations showed lower HI than JSF added in higher levels. The predicted glycemic index (pGI) was considered as low for all composite extrudates being the lowest 15 JSF: 85 PB/YC. Sensory evaluation did not show any significant differences among the composite extrudates, but were preferred over the control. A moderate addition of JSF in composite legume-corn extrudate could bring a low pGI product with acceptable physical properties.